This is my famous stir-fry, what’s your’s?

Please don’t mistake this post for that one time when I thought I was a cool food blogger. I assure you, I am not. My husband actually thinks I am weird if I start taking pictures of food wherever we go so I don’t think I could make it as one!

It’s no secret that one of my favorite things to make is stir-fry. I like it because it is versatile, quick, inexpensive and you can make it as healthy (or not-so-healthy) as you like. The possibilities are really endless when it comes to stir-fry. In fact, all stir-fry means is to fry very quickly over high heat in a pan or a work. I love using my work, but before I had that, I used a regular frying pan, which works just fine.

Sara’s Famous Stir-Fry 

(I say famous because it’s famous in our house, at least!)

Makes 4-6 servings; Nutritional information is dependent on your specific ingredients.


  • Oil (Olive, Canola, Safflower, etc.)
  • Garlic
  • Onion
  • Vegetables (the possibilities are endless!)
  • Protein (Egg, Fish, Beef, Chicken, Tofu, etc.) 
  • Rice

Step 1:    

Saute oil (I used canola oil last night) with garlic and onions (these chives were the first harvest from our garden!) until they are fragrant and garlic is lightly toasted.

Step 2:

Add vegetables. Fresh is the best, but I have used frozen vegetables if I am in a pinch or something is out of season. My stir-fry has mushrooms, yellow and orange carrots, broccoli, green beans, red peppers, green peppers, yellow peppers, peas and red onions. Cook the vegetables until slightly soft, but not mushy, anywhere from 10-15 minutes depending on the vegetables.

Step 3: 

Add the sauce or seasonings or your choice. Last night I used Szechuan Spicy Stir Fry Sauce, which is one of our favorites. It is only about 25 calories per tablespoon. I add about 2 tablespoons directly to the vegetables. I use my eye as judgement. I don’t want to coat the vegetables so much that you can’t see their true colors.

Step 4: 

I add my protein to the stir-fry afterwards. This works best because sometimes my husband and I want different proteins or sometimes I am not in the mood for meat. If you are cooking shrimp, chicken, beef, etc. I cook it thoroughly separately with a small amount of it’s own sauce and then add it to the vegetables and toss everything together for 2-3 minutes. We have even grilled meet (and vegetables too!) and added it to the stir-fry. Last night I chose to add an egg to my stir-fry, which I “fried” in just a touch of oil.

Step 5:

Serve with the rice of your choice (cooked ahead of time according to directions). Last night, we ate ours with our favorite, which is Jasmine Rice. For a healthier alternative, I usually cook brown rice for myself.

Step 6:


Of course, I added some hot sauce to my bowl. The yellow carrots were delicious, I will be cooking with them more often now.

As you can see, there is nothing genius or even special about my stir-fry, and that is why I love it so much – you can do what you wish! Make different creations with a variety of meats, vegetables, spices and sauces. There is truly no limit to the possibilities.

Tell Me:

What is your favorite way to make stir-fry? If you take a picture and send it to me, I will be sure to feature it on my Facebook page! Send your famous creations to

Until the next mile marker,



  1. runningperseverance says

    YUMMMM! love how bright and colorful and delicious it looks! i have not made this in like a year but i used to make sesame chicken like it was going out of style…definitely my “famous” recipe:)

  2. Kimberly Turner Bouldin says

    I love all stir fry!! My husband hates when I take pics in restaurants and gives me dirty looks! LOL!

  3. This looks so good… I am on my way over!

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